Nacho Stuffed Shells - 12/31/04

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Nacho Stuffed Shells

32 to 36 Jumbo Shells (12-oz. package), uncooked
3/4 lb extra-lean ground beef
1.25-oz. package low-sodium taco seasoning mix
1 cup water
16-oz. can refried beans with chilies
1 cup low-fat cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-oz. can low-sodium tomato sauce
2-oz. can sliced ripe olives, drained
1/2 cup thinly sliced green onions

Optional Garnishes
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole

1. Prepare pasta according to package directions.

2. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed.

3. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).

4. Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

5. Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.

6. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.

7. Garnish as desired.

Servings: 8

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 300.00
% Daily Value
Total Fat 7.00g 10%
Saturated Fat 3.00g 15%
Cholesterol 0.00mg 0%
Sodium 360.00mg 15%
Carbohydrates 38.00g 12%
Protein 20.00g 40%

Source: National Pasta Association